EL REY

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Code 02G

Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

Code 03B

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Code 04A

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Code 06D